Lemon chiffon pie #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored | |
| Gelatine | ||
| ½ | cup | Cold water |
| 4 | Eggs -- separated | |
| 1 | cup | C and H Granulated Sugar |
| 2 | teaspoons | Grated lemon peel |
| ½ | cup | Lemon juice |
| ¼ | teaspoon | Salt |
| 1 | Baked 9\" crumb crust -- OR- | |
| Pastry shell | ||
| Sweetened Whipped Cream | ||
Directions
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias Recipe By :